Ceviche Belizian Style

As we are wont to do, this year we spent Thanksgiving in the tropics. Only instead of being on a boat as usual, we stayed in Ambergris Caye in Belize.

Prior to catching a boat from the mainland we stopped off in a bar. On the menu: conch ceviche. Being somewhat of a ceviche lover (see my post on Peruvian Ceviche ), I of course had to order it.

Now, I’m not a big fan of Mexican-style ceviche, and when this came out I was a bit skeptical. I shouldn’t have been. Over the next couple days, I had it wherever I could find it. After worming my way back into a couple kitchens, I had what I thought was a pretty good idea of how to make it. So, after procuring some conch meat, I gave it a whirl.

You should, too. It’s really good. 🙂

Ceviche Belizian Style

What You Need

1 lb. conch, small dice (once you get to the crunch part, just throw that away, or chop it up for conch fritters…just don’t put it in the ceviche)

1 medium cucumber, seeded and small dice

1/2 cup bell pepper, small dice

1 tsp ginger, minced

1/2 cup roma tomatoes, seeded and small dice

1/4 cup white onion, small dice

1 tbsp achiote paste

1/2-3/4 cup lime juice

1/4 cup cilantro, rough chopped

What To Do with It

Mix the achiote paste in with the lime juice until dissolved. Add the rest of the ingredients. Let this sit 2-4 hours (it will keep longer), until the conch is “cooked.”